Easy Sourdough Discard Sandwich Bread Recipe
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This quick and easy sourdough discard sandwich bread is a great sourdough recipe to have in your repertoire for when you need to use up some discard or you need a loaf of bread in a hurry. You'll get a super soft, light and airy crumb with a soft crust that's easy to eat.
This bread takes around 2 to 3 hours from start to finish, depending on how warm your house is. It utilises 100g of sourdough discard and is perfect with homemade butter!
If you'd like a more artisan style sourdough discard bread, you could try this recipe.
Which Loaf Pan Should You Choose?
Sandwich bread needs to be baked in a laof pan. You can use an open tin or a tin with a lid or “Pullman Bread Tin“. If you use an open tin, you’ll achieve a rounded top to your sandwich loaf. This is what I prefer to bake in.
You can however also use a Pullman Tin. This has a lid that slides on top and will yield you a square sandwich loaf, more like the bread you would buy in the supermarket.
No matter what type of tin you use, this loaf is best in a tin around 4 x 8 x 4 inches. This is the one I use (I just leave the lid off as I think it is nicer with the rounded top).
Sometimes my sourdough sandwich discard bread comes out looking like a mushroom ... it makes my kids love it even more because they think it's hilarious! Spot the squishy toddler fingers!
Shaping Sandwich Bread
Shaping sandwich bread is so so easy. Of course, like anything, there are a million ways to complicate it, however I like to stick to this simple method – it’s so easy my kids can do it!
Remember that this dough will feel different to traditional sourdough sandwich bread because it has been leavened with instant yeast. It may feel stickier than traditional sourdough, but if it is, you just need to flour your hands a little.
You need to pop your fermented dough out onto the kitchen counter so that the smooth side is underneath and the sticky side is on the top. Gently ease the dough out into a rough rectangle, with the short edge closest to you.
Then roll the dough up into a log and tuck the ends under. Try and create as much tension as you can on the top of the loaf. This will help it to develop a lovely shape and crust when it's baked.
Then simply plop the log into your buttered tin.
Freezing A Sourdough Discard Sandwich Loaf
You can easily double or even triple this recipe (when you look at the recipe below, you can easily click the button and it will automatically calculate the measurements for you). Doubling the recipe means you can use one loaf and freeze the other.
These plastic bread bags are perfect for freezing your sandwich bread in.
This yeasted version of sandwich bread is super handy to have in your recipe collection when you realise you have to pack school lunches ... and there's no bread!!
It also freezes really well - as a whole loaf or even sliced and made into sandwiches.
To store frozen sandwiches, you can place each sandwich in a plastic ziploc bag. This makes them easy to place in lunchboxes in the morning. You could also wrap them in parchment paper and store in an airtight plastic container in the freezer if you don’t want to use ziploc bags.
Slicing Sourdough Discard Sandwich Loaf
Slicing a sandwich loaf can be tricky, especially if you want perfect slices. However, you can purchase a bread slicing guide which makes things much easier. You could even use an electric knife or electric food slicer.
Making Sourdough Discard Sandwich Bread in the Thermomix
I use a Thermomix to make this discard bread, however you could use any stand mixer. I find that using a mixer creates a super soft crumb - and makes this a quick easy recipe to use.
I use the dough function on the Thermomix (any version will work TM31, TM5 or TM6).
As with the traditional sourdough method in your Thermomix, clean up is easy - just add some water to the jug afterwards and run at speed 10 to clean the blades.
For the all the best sourdough recipes to make in your Thermomix, check out this guide.
Sourdough Discard Sandwich Bread Variations & Substitutions
There are lots of ways to jazz up this easy sourdough discard sandwich bread. Here are a few suggestions:
- Honey & Oat Sandwich Loaf - Add 20g of honey and 50g of oats to the mixture when you add the butter, sugar and salt. If you'd like to add oats to the top you should do so when you put the dough into the tin - spray the loaf lightly with water so the oats stick to the top.
- Multigrain Sandwich Loaf - Add 50 to 100g of your favorite seeds to the mixture when you add the butter, sugar and salt. Seeds like sesame, sunflower, pumpkin and flax work really well.
- Wholemeal Sandwich Loaf - Replace half the Bread Flour with Whole Wheat or Wholemeal Flour for a more hearty country style sandwich loaf. You could top with sesame seeds when you place it into the tin.
- Make this loaf into sourdough discard rolls by following these instructions.
Equipment for Making Sourdough Discard Sandwich Bread
Sandwich Loaf Pans – you’ll need a selection of sandwich loaf tins to bake your bread. Having 2 or even 4 is a great idea if you want to bake several loaves at once (and this bread freezes really well).
Plastic Bread Bags – these are a great way to store and freeze your bread and fantastic if you’re making multiple loaves at once.
Bread Slicing Guide – these are super handy if you’re wanting perfectly sliced sandwich bread.
Further Reading
If you love this recipe, you might enjoy these:
- Check out this guide to making sourdough discard sandwich bread in a bread machine.
- Prefer baking with whole wheat flour? You might prefer this whole wheat sourdough discard sandwich loaf.
- These super fast sourdough discard hamburger buns are delicious - soft, buttery and everything a burger bun should be!
- Want to make a sourdough version of pane di casa? This sourdough pane di casa is perfect (it uses discard too!).
Sourdough Discard Sandwich Loaf Recipe
Video
Equipment
- Stand Mixer
- Digital Scales
- Bread Tin
Ingredients
- 100 g Sourdough Discard (unfed sourdough starter)
- 250 g Water
- 500 g Bread Flour (or All Purpose Flour)
- 10 g Salt
- 20 g Sugar
- 60 g Butter (salted, room temperature)
- 7 g Instant Yeast
Instructions
- Combine the sourdough discard, water and flour into the bowl of your stand mixer or Thermomix and mix until it forms a shaggy dough (around 30 seconds will do it). Leave the dough to rest for 30 minutes.
- Now add the salt, sugar, butter and yeast to the bowl and knead the dough for around 3 to 6 minutes. You want the dough to be elastic, silky and slapping the sides of the bowl. Just keep the mixer going until you achieve this. If you are using a stand mixer you'll need to use your dough hook attachment for this step.
- Now you need to let your dough rise. You are using instant yeast as the leavening agent in this recipe, rather than sourdough/wild yeast, so it will rise very quickly, particularly if your home is warm. Leave it for around an hour (it will take longer if your house is cooler). You want it to double.
- While you're waiting for the dough to double, lightly butter a sandwich loaf or pullman pan so it's ready to go when the dough is shaped.
- Once the dough has doubled, tip it out onto the counter top with the smooth side underneath and the sticky side on the top. Gently ease the dough out into a rectangle. It should be quite easy to do this as the dough is very elastic.
- Now you want to shape your dough into a sandwich loaf. This is fairly easy. Make sure that the short side of the rectangle is in front of you. Fold each side of the dough into the middle, then roll the dough into a tight log with the seam underneath. Tighten the top of the dough by putting your hands at the base and pulling the dough towards you, without lifting if off the countertop.
- Once the dough is shaped, gently place it into the buttered loaf tin. Leave the dough to rise until it's just above the rim of the tin. This will take around an hour, depending on the temperature of your home.
- Once the dough has risen, you'll need to bake your loaf. Turn your oven on and set the temperature to around 180C/350F. Let it warm for around 10 minutes. Spray the top of your dough with some water mist and place into the oven. Make sure that there's plenty of room for it to grow in the oven as it will generally keep rising.
- Bake your bread at 180C/350F for around 40 to 45 minutes or until the loaf is golden brown.
- Remove from the loaf tin and allow to cool on a wire rack.
Notes
Nutrition
I am deciding if I want to learn to do sourdough, so I am reading up on lots of recipes an ideas. This bread looks really good, but I am old and don't understand grams and don't want to invest in a scale.
Is there any way you could print your recipes using standard measuring spoons and cups? I don't want to be a bother, but maybe there are a few others like me who cook a little more old fashioned!! Thank you for your help.
Unfortunately measuring spoons and cups are not accurate nor universal. You can read about why I don't use cups or spoons for measurements here:
https://www.pantrymama.com/benefits-of-weighing-sourdough-ingredients/
Hi, just wondering can I make the dough and leave it overnight in the fridge? Don’t have time to bake this evening
Made this for the first time today. Actually put the dough together late yesterday and threw it into the fridge overnight. Today I put it on the counter to warm a little and formed my loaves and they were perfect. I used about 200 grams of whole wheat flour with the AP flour. Did add about 3 tsp of gluten so it would be strong Such a wonderful recipe and is delicious.
I'm 60.i bought a $20.00 scale at Walmart. I've learned to use grams. If I can do it, anyone can! This is delicious! Thank you!
I agree, I had never used the metric system in cooking. I bought a scale 20$. Best thing I could have bought. Love it! Now I use it for everything. 😊 Also my starter and bread do better.
Thanks for recipe...can I use oil instead of butter?
Agreed...Walmart has a good scale for just under $20
I am new to this world and slowly (very) learning
What if I have to leave the flour, water and starter line than 30 minutes? Waiting on the yeast to get here.
I agree! I’m 55 and bought a scale that can measure in grams & ounces. It was amazing how quickly I was able to start estimating the measurements in grams! I, too, was intimidated at using metric measurements by weight but it really didn’t take long to get used to it. It’s sooo worth it! Thank you Pantry Mama!
Have made this bread several times, I love the honey oat version but today I made the original. It must have been my day in the kitchen, it was the best EVER!
Hi! May I know the size of the Pullman pan you used to bake this bread in? Thanks.
Absolutely love this recipe! It’s easy to follow, reduce waste of discard and most importantly, it’s delicious and soft. Added flax seeds and it elevated the flavour!
I love sourdough, but had discard I needed to use and don't mind yeast sometimes. Wow! This bread is amazing!! Easy, light and fluffy. Perfect crumb! Wush I could post a picture for you.
I am new to this sourdough cult and getting over loaded with info. My question how does the yeast get activated without dissolving it is warm water and sugar befoer adding it to the flour mixture?
It's instant yeast so it doesn't need to be dissolved or activated like you would with other yeast 🙂
Love this bread! Can I use traditional yeast instead of instant? Would it be the same amount?
I always make a double batch. So when I use active yeast I’ll keep out 100g of hot water and mix the two together.
So while my discard, water, and flour sit for 30mins that’s also while my active sits. Then I’ll add it the dough along with the butter, salt, and sugar. Comes out perfect everytime! Hope this helps.
I wondered the same thing when I made it for the first time recently. It does work so give it a try.
If you double the recipe, can you bake both loafs at the same time?
Absolutely you can do that.
Correction to Janet: I made a mistake in my conversions: 500 grams of flour is approximately 4 cups + 2 tablespoons.
You can buy a digital scale at the grocery store for 10 dollars, that's what I did and it really does make a huge difference between cups, and grams! Something you have to get used to but not hard to get the hang of it once you get going!
I love this recipe!! It’s my go to!! Expecting our second little one in January and I’ve been stocking these loaves up (doubling the recipe) for the freezer!! They thaw exceptionally well and taste darn near fresh!
I do have a question… have you (or anyone else reading this) replaced the sugar with honey? If so, how much (in grams)? Or does it stay the same?
Thank you!
I just did this today! I replaced 1 for 1 sugar to honey. It worked great!
I’m old too.72, I just bought a digital scale for 10.00 dollars. It’s either grams or ounces and pounds.
Hi Janet....you’re never too old to try something new...I always baked as my mom did, measuring cups/ spoons...I bought an inexpensive scale, and let me tell ya, it was one of the best things I ever bought for baking...I always had flour, sugar all over using cups...not anymore....I just pour the flour directly from the bag into the a bowl on the the scale ( one cup of flour is 120-125 g )...there are charts on line you can reference for conversions, I’m old too and it is a no brainer....I have my granddaughters using the scale now when they cook.....I use the scale for many other thing...making equal size meat balls, measure dough weight for equal loaves, pasta for one or two servings....for examples..... none of my business, just thought you might like to see how the digital scale works so well....enjoy baking!!!!
I don't have a mixer, can you advise how I need to knead the dough?
You don’t have to spend a lot of money on digital scales, you can buy a set for around $10 AUD
Scales run between $10.00 & about 25.00 U.S. new, less at a thrift shop, Goodwill etc. they usually measure in grams as well as ounces with the flip of a button, no figuring on your part, take up little space and can have other uses as well. One is worth having. I’m old too!! 😉 👵🏻
I am old too. Believe me, weighing is easier. You can use one bowl. Put the bowl on the scale and zero it (tare). Add 100 grams starter. Tare again and add water. Tare again and add flour etc. It is way more accurate. Digital scales are inexpensive. You can switch from grams to ounces. I am encouraging you to try something new.
Can you put the dough to rise in fridge?
Hi. Can i mix this dough without a stand mixer? I have a hand held mixer with what I think is a dough hook..?
Thank you
Hi can I cold ferment this at all as I would ideally like to prepare it and have it ready to bake in the morning fresh, thankyou
I know this reply is much later, but one of the best things I’ve done in the area of baking was to spend $7 on a digital food scale (now they’re $10-15). Worth every penny.
Janet you can find a scale for under $20. You wont just use it for sourdough you will find yourself using it in all the baking you do.
Wish I was there to help you. I'm 60 and I've figured out the grams with an inexpensive scale I bought at Walmart...I'm 60 and it's easy! Even though I barely learned about metric.
Hi Janet, I am 76 years old, I didn’t want to deal with weighing ingredients, I even made fun of people who fell into the trap….well, I got a scale and I LOVE it!!! The nice thing, get your bowl, set it to zero, you weigh one ingredient, set it back to zero, weigh your next ingredient etc, you are not having to dirty your measuring cups and spoons. The other thing, there is more consistency with your baked goods.
Scales are super cheap. I got one for $10 bucks on Amazon. It’s a great asset to any home cook or baker
Hi Janet: if you have a cell phone or computer, in the Google search click on the microphone symbol & type or speak," what is 250g of water in cup measures?" It will give you the equivelancy. This is what I do. Happy baking!
I’m 64 this month 😊 and know just a little bit about the metric system. You don’t need to know anything really. I did buy a scale, you can get one for 10$. I absolutely love my scale and use it on all kinds of meal prep. It has lbs, ounces, grams etc. I was like you at first. Grams were a bit intimidating. Now I don’t like it when the recipe is in cups and I have to convert to grams. Weighing your ingredients makes the recipe more accurate. Even my sourdough starter did better when I weighed the flour. Best Wishes and Happy Baking!
I was hesitant just to switch over to different measurements, but I did, and it's so much easier! I use a glass bowl and a scale now instead of having to dig through my drawer for multiple measuring cups and spoons.
can this be made in a bread machine following the order of ingredients (mine is all liquid first). Mine sits for 20 minutes before it starts mixing and the entire cycle is about 3.5 hours.
Many scales are inexpensive and they have gram, ounce, ML (milliliter) and pound measure capacity. This makes it so easy!
I absolutely love this recipe. Do you have any suggestions for making this at 7000 ft elevation?
You can get a good scale on Amazon for less than $15.
Definitely invest in a scale — it makes things soooo much easier! And less to clean up (no need for spoons or cups with a scale)!
You don’t have to understand grams- simply switch your scale ti grams and follow directions. Period.
Could you substitute plant butter or olive oil for the butter?
Yes, either of those should work. 🙂
A digital scale can be purchased for less than 15 dollars.
I’m old, too, but I’ve learned cups is not an accurate measurement for baking.
This recipe says it’s 2335 kcal, meaning it’s 2,335,000 calories. Surely that is wrong. Does anyone know the actual nutritional measurements for this recipe?
It's 2335 calories / kcal. Though it's confusing, kcal and calorie are the same. They're used interchangeably. 🙂
First attempt with this recipe. Had to to let the first rise go longer but everything else was great. Used fresh starter BTY. Amazing, soft bread! Can't wait for toast in the morning!
I have made this at least 4 times in the past month. It is so quick and easy to make. My family loves it!
This has become my ‘go to’ recipe for sandwich bread. It is so easy to make and delicious!
I just made this dough, and it’s very tough and elastic. The salt, sugar, and instant yeast did not mix in and with the butter has coated the dough and has a grainy feel to it. Is that ok?
Tough dough often indicates a lack of hydration - this can be due to your discard being less hydrated or your flour absorbing more water. I know it's probably too late now, but next time, just add a little more water to the dough to help everything loosen up and become nice and elastic 🙂
I found a scale at Walmart for 12.00. I’m new to this as well. Going to give it a try!jl
How would I make 3 loaves and freeze 2 of them? Would I bake the 3 loaves and freeze 2 loaves of bread or would I make 3 batches and freeze enough to bake 2 loaves later and bake 1 loaf now?
Definitely bake first and then freeze xx
I tried this bread at high-altitude (10,000 feet) and it came out absolutely perfect with ZERO adjustments. Great recipe, saving to my “discard” favorites and will be making your recipe for-ev-errrr. We used it to make grilled cheese to go with a hot bowl of soup and it held up perfectly, toasted perfectly, and made one of the best grilled cheese sandwiches we had ever had. Impressive! Thank you for the solid recipe.
Can I put the dough in the fridge overnight?
I did an overnight first rise in the fridge with no problems!
I have. I put it before the rise then take it out and warm it to room temperature the next day. Then put it in the load pan, rise and cook as normal. Tastes a little more like sourdough than fresh, but stop yummy! I also have made 4 loaves at a time.
Thank you for commenting I'm at 7000 ft and was worried!
Unsalted butter in the dough? Unsalted butter in the loaf pan?
Kate usually uses salted, but either will work for both. 🙂
When doubling, do you also double the yeast?
What size is your loaf pan? Can I use 2 9x5s?
Thanks!
I do. Works great.
You can simply choose the number of loaves you want to make—- the recipe will adjust automatically (change the number of loaves)
If I wanted to add honey, do I need to adjust the recipe?
Can this be kneaded thru first rise in a breadmachine, then baked in the oven??
Yes you can absolutely use your bread machine to knead the dough 🙂
I made this today. The loaf was so light with a good tight crumb. My husband was very impressed. Thank you so much for this great recipe. A great way to use discard.
I'm new to sourdough so I'm in the early stages of learning. I've made 4 loaves of this bread this week. My family loves it. I'm super impressed with everything about it. From the light soft texture to the way it still tastes fresh days later. No need to microwave it to soften it up like most homemade breads. Thank you for sharing!
Hi!! Love this recipe and have made it twice already. My loaf is super dense in the middle. Tips??
I’ve been getting super frustrated and discouraged with my sourdough recently so thought I’d give a nice easy, quick recipe a try. It rose waaaaaay more than necessary and looks hilarious, but I had tiny bread pans haha. It was delicious, light and airy, really lovely. Will make again for sure!
Can I make it with the Pullman lid ON it?
Do you have to mix the yeast with any water to get it going?
Great use of discarded starter!! Fabulous bread
I have a couple of questions: 1) Does the sugar make it really sweet? I really don’t like sweet breads, could I omit it? 2) I only have Wilton 8.5x4.5x2.5 non stick pans. Will those work? Or do I need to buy bread loaf pans
Can I double the recipe and bake two at a time?
AHHHHH! I’m eating my first slice from this recipe and it is so good I could cry!!! I’m a beginner baker and all I’ve had are semi-successes/failures despite trying my hardest to learn the necessary techniques. FINALLY I have made a beautiful loaf of bread... TWO even! I doubled the recipe to use up my abondance of discard. My discard is 100% whole wheat einkorn. The dough was STICKY and so hard to work with, but I persevered with hand kneading for at least 20mins and it got nice and smooth and tacky. After shaping I let the loaves rise in the fridge overnight. Results are beautifully sweet and sour sandwich bread. THANK YOU!
That's so awesome! Enjoy your delicious bread xo
We absolutely LOVE this recipe. I’ve added it to my cookbook. Is there anyway to make this bread without the sourdough discard?
You have instant yeast in it. Try it with only the yeast. It will have a diffetent taste, that’s all!
I have no stand mixer to use. If I add the sugar, salt, yeast, and butter to the flour, water, and discard it is difficult to combine-helpful hints?
I am sooo happy I tried your recipe. My bread turned out delicious! It was so easy to follow your directions. I'm just learning to bake bread. I am so proud of this sandwich loaf. Thank you!
Georgia
Hi! Love this recipe but all out of butter , can I make it with olive oil?
So you never proof the yeast? I followed the recipe and my dough never rose. Wondering where I went wrong.
Hi Kate when you do the recipes,do you have to use fresh dry yeast,with any recipes or can you leave it out thank you
I just made this with my very own starter discard. It is the best bread I've ever had. I know my family and friends are going to love receiving these beautiful loaves of bread.
Loved this recipe. Every loaf has come out perfectly. It’s definitely my go to recipe. However, my bread is cooked around 35 minutes. If I leave it in any longer then the top starts to really burn.
I’m baking the loaf at 180C in a normal oven. Just curious, why my bread is cooking faster than the suggested time in the recipe?
So glad you're enjoying the recipe. Every oven is different so just do what works for you 🙂
Do you have any instructions for making the dinner rolls pictures at the very beginning of the sandwich bread info?
What if I don’t have a stand up mixer? How can I mix ingredients? TIA
Hi, Can you tell me what you would cut the starter and yeast down to for high altitude.
Chris
Did you use just the discard. Or both discard and regular yeast
so you need discard plus the yeast because the discard has no leavening power 🙂
I do all of my mixing and kneading by hand. Adding the yeast, butter, and sugar to the drier mix is difficult to incorporate. Do you have any helpful ideas?
I used only discard and it works perfectly when you leave growing overnight. Love this recipe!
Did you refrigerate or or leave on your countertop overnight for slow rise with using no added yeast? Thank you!
Hello, how do I adjust this recipe to fit 9x5 loaf pan? Thank you.
Do you have a thermometer in your oven? Those are wonderful. Your oven may cook hotter than you set it.
Hi! Wondering how I modify this recipe if I only have dry active yeast?
You don't need to modify - active dry and instant are pretty similar. In fact I have made this with dry active yeast and it works just the same 🙂
I am a little confused on using discard and regular yeast. Do I use both
So discard is just unfed starter. This particular recipe is using unfed starter (discard) which you can accumulate a lot of while you're establishing a new starter. So use the bit you discard from your starter before you feed it for this recipe 🙂 This glossary might help explain a big further 🙂
Oh my goodness just cut a slice. It is my new sour dough bread. I let it rise to much still turned out perfect. Everyone wants the recipe now. Thank you so much. Have a blessed day.
This recipe calls for a 8x4x4 pan.. I only have a 12x4.5x3.5 on hand. Before I run out and buy the smaller pan..could I use the pan I have and just adjust the cook time. Or do you have possibly have a similar recipe that is for the size pan I have?
Hi there! Am I able to leave the dough in the loaf pan over night? If so, in the fridge or the oven?
so if this is using discard and yeast is it true sourdough bread? I thought the purpose of the sourdough was for gut health, etc.....Do you still get the same benefits even if you use yeast?
This bread has now become our regular bread, my husband loves it and I haven’t bought bread in months. I actually have more success with this than proper sourdough but I shall persevere. I use a stand mixer and instant dried yeast and this couldn’t be more simple. So many thanks for this.
Haven’t tried this yet, but any specific tips on prep and kneading if I’m going to try this by hand (without a mixer)? I haven’t actually ever traditionally kneaded dough before (except for stretch and folds). Thanks.
if you use dry yeast do you need to activate in water first ?
If you use instant yeast, you don't need to activate it.
I use Active Dry yeast. I take about a quarter of the measured water (so about 6 grams), heat it to 110 degrees, and put the yeast (1.5x the instant measure), plus a little bit (1/4 tsp?) of the measured sugar into the warm water and let it go for about 10 minutes.
Ok, this was the most BEAUTIFUL loaf of sandwich bread I’ve ever made. Like another person here, it rose higher than I planned but I shaped it, put it in the loaf pan and baked as directed after it rose a bit. I wish I could add a photo! Can’t wait for it to cool!!!
Do I double the recipe to use a long Pullman with old?
No I wouldn't double the recipe, you don't want it to overflow and pop through the lid.
I always use active dry. I just wake it up first in the suggested amount of water with a pinch of sugar 🙂
Thank you for the recipe. It is wonderfully delicious! I would much rather eat this bread rather than store bought bread.
Question: Can I freeze the unbaked dough after it has risen once and I’ve shaped it? Then when I’m ready to bake my loaf in the future, can I place the shaped frozen loaf in a buttered pan, let it rise for the second time, then bake? An unbaked loaf is much smaller and easier to store in the freezer than a baked loaf. Thanks 😊
So glad you love the recipe! I'm honestly not sure - I haven't frozen in this way before. I prefer to bake and slice and then freeze so I can grab out slices as needed. Would be worth a try to see how it turns out 🙂
How many calorie per slice of this recipe please? Where the fiber come from? Thanks 🙏.
By the way I made your discard sandwich bread and I put a 1/4 cup of rye flour. Very happy with it . Thank you.
Can I use active sourdough starter instead of yeast? What should I use if I don’t want to use yeast but I have active sourdough and sourdough discard?
Hi! Can you use a glass bread dish instead of a tin?
Yes glass is fine.
I combined both the whole wheat version and honey oat version and the bread turned out absolutely delicious! I had added just a splash more water.
I am very sure that I followed the recipe to a T. My dough has been sitting on the counter for an hour and a half and it has not risen very much. Is there anything I can do to move it along and if not what happens if I just put this in the oven and cook it the way it is? Can you tell I’m a beginner?
Rhonda, I have done what you're asking. I mixed my dough and let it rise the first time. Then I shaped it, wrapped it in cling wrap, and I tossed it in the freezer. When I wanted to bake it, I pulled it out of the freezer and put it in the baking dish. I let it thaw and then rise before putting it in the oven. Good luck!
What was the size of the loaf tin you used for this recipe?
The dimensions are listed towards the top of the page 🙂
Kate - is there a way to adjust for the longer pullman loaf? Thanks
Hello, can I make this the night before, put in the fridge overnight and bake the next day?
Thank you! This was my first time ever baking bread with sourdough starter (that I made myself). Turned out great. Hand kneaded 💪
I absolutely love this recipe. I made it with the Oat Variation. Did not add the extra sugar only the honey. Turned out fine. Running low on butter so did half butter and half olive oil. Since the weather got cold my start didn't have much ump so I thought I would give this a try. Prefect loaf.
Fantastic! It's such a versatile recipe isn't it xo
This is amazing bread and makes good use of my Pandemic 2020 sourdough!
Just made this bread and worried that I didn’t proof long enough. Tossed them in anyways. 35 mins later they came out looking gorgeous, but I was terrified they would be dense. NOPE. Incredible! Soft, moist, great flavor (I also doubled it). Tomorrow going to make it with oats!
What size Pullman pan would you use for this recipe??
This recipe works best in a tin around 4 x 8 x 4 inches. This is the one Kate uses.
Hi! I've been looking for a sourdough sandwich recipe. My question is: What would your suggestion be for those of us that do not have a stand mixer or Theromix? I realize I'd be using "hands on" but wonder if you would please offer details for "hands on"? Thank you! Also, wondering if an answer will come to me email? Can't really keep this page open on my computer. Thanks again!
Maryann, I don't have a mixer either so I have the same question. I don't see a response yet to you.
You can knead by hand. The mixer just makes it easier. 🙂
If you're looking for a traditional sourdough recipe, you might like this one -https://www.pantrymama.com/sourdough-sandwich-bread-super-simple-sandwich-bread-with-a-soft-crust/ as it has no yeast.
This sourdough discard sandwich loaf can certainly be kneaded by hand. I choose to do it in the mixer as it saves me time. You just need to knead it all together until the dough is silky. It's a beautiful elastic dough, it will be smooth and not sticky at all. You won't even need flour to shape it.
Good luck and I look forward to hearing how it turns out 🙂
I am looking for a sourdough honey wheat bread recipe that I can make in a Pullman pan with the lid on. I have a large and a small Pullman pan. Would this recipe work for a small pan?
Do you have the nutritional information for this recipe?? I’ve used it several times and it’s AMAZING but I can’t track accurately track it in my food diary. Thank you!
I'm sorry I don't at this time. It's something I'm working on for all recipes. I would suggest looking up the information for each of the ingredients and then working it out from there 🙂 xo
Yes I would like to know too. I have seen in some recipes that says something like 2330K, that can't be right for one slice. I'm not sure but I think it's on this website.
That's the kcal for the whole loaf 🙂
For someone that is gluten intolerant but handles traditional sourdough would you substitute gluten free flour? Or will the discard be strong enough to break down some of the gluten with all purpose flour?
I love this bread. I make the honey oatmeal version however I have to add an extra 50 g of water to make the dough or manageable.
Excellent recipe & directions! Success with my first load I do an AUCMA mixer that worked the dough perfectly. I don’t own the pan size you recommended I used a stoneware one that is recommended up to 450 degrees is 9 x 4 worked great. First time to bake bread! Thank you very much!
Can I use a glass loaf Pan?
Yes you can use a glass loaf pan to bake this sourdough discard sandwich bread recipe.
Can I make the sandwich discard bread by hand ? I don't have a mixer of any kind.
Just curious, I don’t have a tin but I have glass loaf pan. Is there a reason glass isn’t preferred or can I use the glass? Thank you in advance!
You can use glass loaf pans if you prefer 🙂
I don't have a mixer .. how long should I knead by hand?
The first time I made this loaf it turned out to be a perfect sandwich bread consistency. Most beautiful sandwich loaf I’ve ever made! I don’t know what is going on this time around but it’s a loaf on steroids. It’s only been in the oven for 20 minutes and the rise is insane. It’s cracking like my artisan loaves. Aside from shaping the only thing I can think of is that impossibly used AP flour the first time around rather than bread four.
Made the honey & oat loaf today. Very soft & nice 👍
I just love this recipe but am having a blow-out problem. Not sure if I am shaping too tightly or under proofing? Last week I made loaves small enough to fit in a roasting pan to trap steam and they were perfect. Maybe I just need to try and get more steam in the oven for the larger 4x8 loaves?
Generally blow outs are from under proofing. Let it rise a bit higher before you bake it 🙂
Can I sub out sugar for honey? And any subs or swaps for the butter?
This with the honey oat variation is wonderful!!
Ooh I just put mine in the oven but I put it on 210!!! Bread baking feature. I've turned it down to 180 I hope it's ok. I've got a lid on it. Why is the temp lower than normal bread ? The last one I made was beautiful but I don't remember what temp I did. Thanks
I have a 13"x4"x4" pullman pan, and my usual recipe has 567g of flour. I figure that, with the discard, my pan should work well with this recipe ... but, then I noticed that your recommended pullman pan is the smaller size. I guess I'll just have to try it, and see ... or, would you recommend doubling the recipe, and not using the lid?
Loved baking this bread ! Made mine with whole wheat(emmer or einkorn) +some indigenous wheat (bread flour). These were in 50:50 ratio. Just waiting for it to cool down. My question is how much time would you consider the bread finally done ,as in any temp to be considered. As sometimes I've sliced my bread post cooling but it stays a bit undone. Please advice.
Love this bread! But, you did a switch up and made it whole wheat...Can you at least post both recipes? I have it memorized so I am able to remember the original recipe.
Hey Michelle - thank you for pointing this out - it was totally not meant to have been changed! For some reason when creating the whole wheat version it has ammended the original. I've changed it back now so hopefully it won't happen again 🙂 Sorry for any inconvenience - and again, thank you for letting me know 🙂 xo
Hi Kate, I would like to use my thermomix for this recipe. Could you please tell me in Point 1 of your instructions, you say to mix for about 30 seconds - what speed do you use on the thermo? 🙏🙂
Hey Luciana - you certainly can use Thermo. I only use dough mode for all the mixing so I'd use dough mode for 30 seconds. Let me know how it turns out xo
Hi, Kate. I did this recipe swapping sugar for coconut sugar and only adding 5gr. of yeast. It turned out spongy like a commercial sandwich bread! I wonder if lowering a bit more the amount of commercial yeast would affect in terms of sour flavour. Thanks for the recipe!
Hi I’m wondering if this recipe would work if I don’t have a stand mixer right now? What would I need to do differently? Also I only have an aluminum bread loaf tin would that work? And another question I fed my starter which was in the fridge this morning. Can I use this starter for this bread or should I wait until next day to use it?
So I keep having rising issues. An hour definitely isn’t enough and I always have to put it somewhere quite warm to get any action, and usually for a number of hours. I don’t have issues with my starter/discard and I don’t have yeast issues because I get a decent rise with other recipes, I’m so confused!
Hi! I just did this and I turned out BEAUTIFUL.
I just wondered how long it will keep fresh? Should I slice and freeze the bits I don’t need or does it keep fresh at room temperature for a few days/ fridge?😬😊
Love this recipe! My kids love it too!!!
Can I bake this with a lid on it at a slightly higher temperature ? Thanks
I love this recipe. Any suggestions of what I could use instead of discard? My family prefers this to the sourdough bread that I make, and so my need for discard is exceeding my normal production.
This recipe is a keeper. Thanks!!!
Hi
Just thought I'd let you know made this and liked it very much. Substituted olive oil for the butter because can't do animal fats, and seemed OK to do that. A couple of questions if that's ok?
1. Do you think it needs the sugar? I put it in because I thought maybe necessary for the yeast, but would prefer not to be eating sugar.
2. I subbed in about 40% wholemeal flour and the mix was very dry so I added water but I didn't get the silky texture you mention even after about 8 minutes kneading in a stand mixer. Was it just the wholemeal making it dry? Or is it meant to be dry? Any chance you could show us a quick video of what you mean by "silky"?
Thanks
I've been looking for a good sandwich loaf recipe when I stumbled on your post. I tried it and it definitely is a keeper. Now, I don't have to throw away my sourdough discards. Thank you for sharing your recipe.
How long should I let the bread cool before placing it into a plastic bread bag? I would like to cool it overnight. If I do that, would it dry the bread out?
Do you use a dough hook with your stand mixer in step one? Or am I better off using my handheld dough whisk?
Do you think I can use a bread machine for this bread?
Love this recipe! Make multiple loaves, slice and freeze them so I’m not baking every day. (Also easier to share)
I have a question…after all the proofing, as I make it into the rectangle…could I add cinnamon and maybe raisins or chocolate chips to make a sweet loaf? If yes…same baking instructions?
I have been baking for years and this is easily one of the best bread recipes I have come across! Thank you for sharing. This will be my go to recipe!
I made this recipe a few weeks ago and it was delicious. I kneaded by hand for about 20minutes.
I do have a question though - has anyone doubles this recipe to make 2 loaves? At what point do you split the dough into 2?
Thanks!
Can I omit the butter?
Very happy to find a recipe to make bread with discard. Replaced 30% bread flour with spelt. Reduced sugar to 3% (may remove more after tasting the final product) and replaced the 60 gr butter with 44 gr olive oil. Also used the grain variation and added 56 gr (what I had) mixed pumpkin, sunflower, sesame and flax seed. The bread looks fabulous out of the oven.
I made this bread today. I wanted to make four loaves. It was amazing but did it raise!! All four of my loaves look like mushrooms!! So much fun! I added several cups of seeds for extra texture. Best bread ever!
Best sandwich bread recipe ever!!!!!
Question: how do you store it? Wrap? Leave out? I don’t want to lose the moisture! It’s so good!!!
Yes!!! What is the best way to store??
It was a busy day the first time I made this bread, but despite all the distractions (that I blame for misreading the recipe ingredients and starting the initial mixture with double the water!!) The clue was the soupy mixture that, according to the recipe, should have been a shaggy dough. It turned out marvellously when I doubled the other ingredients as well! Two beautiful loaves! Today I intentionally doubled up - thank goodness for my KitchenAid that can handle that much - and there are two more loaves in the oven right now filling the house with the most glorious aroma. Thank you, thank you. I have been baking with sourdough for more than 50 years and this is the best bread of its type I have ever tried and a very welcome way to use up discard.
Hi Kate,
I was wondering the same thing. I started with the dough, but don't have time to bake now. Did you try? Did it work?
Thanks for your post! I have and JUST started out on sourdough, having gotten a sample of a sourdough starter from a friend. Can I ask, if I only have a square loaf pan (about 4x4x4) can I just half the recipe? And can I just use levain if I don't have enough discard? Same amount? Many thanks!
This is such a simple and tasty recipe. I've made it twice in a week now and the whole family loves it. The bread is fluffy but sturdy, and so delicious.
Can you use olive oil rather than butter to keep non dairy?
yes 🙂
New fave go-to easy bread recipe for my discard... lots of kids to feed and we also feed two jars of sourdough daily... my small humans say this is the best bread ever! Our best recipes get posted on the inside of our kitchen cabinets for easy reference - this got voted in!
I have never seen bread add the yeast in without any liquids - and at the end. I was skeptical but oh boy did i eat crow when that bread came out of the oven. I made two loaves and they were gone lickety split. Wonderful recipe!!
I have tried this recipe several times, my end result s being a brick. I can’t seem to get my dough to be silky and stretchy. I am using gluten free flour. Please help!
This recipe is made for regular bread flour - gluten free flour is very different 🙂
I’ve made this so many times, and it’s always perfect! Just curious what you would do to make it a rye sandwich bread? I thought about subbing half the regular flour with rye…just checking to see if you have a recommendation first
I make your bread every week but I no longer do the 30 minute rest step and just combine all ingredients at once. No appreciable difference and it saves the difficulty of combining in the yeast. Wonderful bread, thank you!
Can I still bake this recipe using a larger loaf pan? I don’t want to buy the smaller 4x8 until I know I can successfully bake the loaf. Thank yoiu
Was wondering if you have tried oil rather than butter or milk rather than water.
Love this recipe. I want to cut back on it a little and wondered if you have percentages for the ingredients? I’m using a 9x5 tin and I’m at 5600 ft and the bread is about 2-1/2 to 3 inches above the tin.
Wondering why the yeast and sugar is not added with the flour, water and starter like other similar discard recipes; then the butter comes in after 30 mins standing. Is there a reason the yeast and sugar is added only after the rest time ?
I've just baked a second loaf within three days - what a great recipe! This time around I used oil instead of butter, and only added a pinch of sugar, it turned so amazingly well!! Thank you for this recipe, I'm sure it will be appear regularly in our kitchen!
I don’t have anything to mist the bread. Any other suggestion?
I made this yesterday. I made the dough in the bread machine and baked it in a pain de mie. I cooled it on a rack. It turned out beautifully.
This has become a regular in our house. My husband says it tastes as good as the bread his Grandma made and for him that is saying a lot! She never used sourdough but this bread has a texture that is soft and squishy and delicious.
How would I change this to use active dry and not rapid dry yeast? Thank you!
I love this recipe and my loaves are beautiful and delicious. I do find they are a bit dense. Any advice would be appreciated
The trick is to make sure the bread is very risen and puffy before you bake it 🙂 If it's dense then it hasn't risen enough before you bake it 🙂
Love this recipe! Thank you! I was wondering if it’s possible to shape it and then refrigerate overnight and bake in the AM? I’ve never tried that with a yeasted bread before.
You definitely can, but I would take it out of the fridge and give it some time to come to room temp before you bake it or you might risk a dense loaf 🙂
Would love to get the dough ready and bake in the morning! Would I do all the steps all the way to the loaf tin and then pop it in the fridge in the loaf tin....right away or after it rises some? And will it rise some more after it reaches room temperature in the morning?
Thanks! cant wait to try it.
I did this when I made it and had no issues at all! I had them sitting on the counter for just a short amount of time before baking. No problems!
Is there a way to sub out the butter for olive oil? To move it closer to vegan...
I was wondering if I could let this rise in the fridge for a night. You know when the kids decide to undo your plans. 🤣Then bake in the morning.
I was very glad to find this recipe as I'm always glad to find more uses for sourdough discard. I used 1/2 bread flour and 1/2 white whole wheat for a bit more substantial loaf. The ingredients were a bit unusual for the bread I'm used to making; more sugar and yeast plus the butter. Made the dough a bit unwieldy to come together in the beginning but after the proper amount of kneading it was fine. I will say this is a bread that you need to watch for proofing rather than go by time in recipe. The recipe said it will proof quickly the first time but also said to leave it for an hour which for me was way too long and resulted in overproofing. Since proofing helps develop flavor the next time I make this I will cut back a bit on yeast and sugar. The other big thing was that the loaf was really tall. If I hadn't used a gluten-free bread pan it probably would have gone right over the edges. Fortunately because the recipe is in grams, I will be able to cut it down by a third next time and the size will be fine.
Could this recipe be made in a bread machine? I do not have a stand mixer.
you certainly can do it in a bread machine - the instructions for this are here.
I would like try this out. You mentioned to preheat oven for 10mins but I normally preheat for 15mins. So is it for this recipe I only have to preheat for 10? Also, you mentioned to knead dough till smooth and silky, do you mean reach window pane syage? Thanks for your help!
Are there any add ins I can put in this bread? Could I make a cinnamon sugar loaf with this recipe? Would I spread some butter on and then a sugar cinnamon mixture before rolling it up?
I’d like to add some wholemeal flour for fibre, what quantities would you suggest. Thanks.
Just came across this recipe and I'd like to know if I could add some Whole Wheat Flour to the recipe? If so how much All Purpose Flour and how much Whole Wheat Flour would be a good combination?
Thanks, I can't wait to try it.
Very good sandwich loaf. I mixed all by hand. It gets a bit messy for the first few minutes after adding the butter,s,sug,and yeast but eventually comes together well with flour dusting. Kneaded approximately 7-10 minutes. I was curious. What is the largest amount of discard you would hazard to use? Thanks again.
When I make the honey oat, do I sub some of the flour for oats and replace the sugar with the honey? Love the original recipe but would love to try the honey oat. Thanks.
JUST MADE THIS> IT WAS INSANE. THANK YOU!
I have four small kids and love this recipe. But making pancakes is a bit of a task with a newborn. So I’ve taken this recipe and made it into sheet pan pancakes. Double the recipe and bake on sheet pan for 15 minutes at 425 F. My first batch was a little thick so I might suggest adding a bit more milk. Thanks for the recipe! My kids are grateful! 😁
Beautiful bread with a great crumb!
It’s just a little sweet.
Any way I can decrease the sugar amount?
Just made my first loaf and as always with your recipes, it turned out amazing! The only thing is I always have to add more flour with most of your recipes than called for, or it stays way too sticky. Same goes with the discard sourdough pizza dough. Perhaps my starter is more wet or something, but everytime I end up adding about 1/3-3/4 additional flour to your recipe. Just a heads up to anyone looking. Otherwise the flavor and directions are simply fabulous.
I was hoping to leave out the sugar too! Would it change the structure of the bread?
I've been making your ong fermented recipe for a while. It is easy and usually comes out like it should with regard to the prep. This recipe however was very wet. It was shaggy before adding the butter etc. I always use a scale. I kneaded by hand and could never get it into a ball. Any suggestions. It is a breezy day here and my house is about 72 degrees.
Can I substitute almond flour in this recipe to cut down on the carbs? TIA
This made an amazing loaf..Soft and delicious with a perfect crust. I loved making this dough. I did it by hand and the dough was a pleasure to work with. Used coconut oil instead of butter. Will make again amd again.
Thank you!
Turned out delicious and beautiful. Taste, crumb. I've bookmarked it. Thank you for posting!
This looks delicious, just wondering if you have a video (I am pretty much a visual learner) thank you very much for sharing your recipe.
For the sour dough sandwich bread it calls for discard. Can I use my sourdough starter (Unfed) directly from the refrigerator? I’m still learning sourdough. Thank you for this recipe. Can’t wait to try it!
Oh. My. Goodness!! I just made this today - your Discard pull apart rolls were so perfect yesterday - and my husband wanted bread with the same texture. I followed your excellent instructions exactly and BOOM! Wonderful wonderful bread - all the tang of my sourdough but squishy just like good bread should be! Just wish I had a fresh summer tomato and some mayonnaise! Thank you SO much! 🙂 I DO have a question - you recommended a slicer. Is that the one you have and use? 🙂
I have been making this bread for about a year now. The only thing I didn’t follow was the yeast. Instead I just used active sourdough starter. I let it double for a few hours on the counter for each rise. Turns out perfect every time.
This bread is absolutely delicious!! I've made this recipe a couple times already. I'd actually like to make Cinnamon raisin bread with this recipe. What would be the measurements to add to make that work? I'm still learning how to make additions and not sure how to go forward with that.
Made this recipe today for my very first sandwhich loaf and it turned out so beautiful! I made a couple of adjustments but mostly because I don’t think the loaf pans I have are for normal size bread loafs. I split them in half, made 2 loaves and only baked for 20 minutes. They turned out absolutely perfect. And you can really taste the sourdough which I LOVE. This will probably be the only recipe I ever use for sandwhich bread. My kids love it too and they are all 7 and under. 🥰
Wonderful recipe! One issue - Why is my loaf bursting after baking?
Wonderful, soft, fluffy bread. I'm so pleased with this recipe!
Can I sub the instant yeast for 100g of active sourdough and just take off 50g water and 50g flour
I love this loaf. Today I’m thinking of dusting with herbs before I roll it up to put in the pan. Can’t see where it’s been mentioned. Have you done this? If I try it will let you know.
That sounds lovely! Let me know how it goes xo
This turned out amazing. Double the recipe and ended up with two small loaves and a small round. The kids and husband said it was the best.
Will definitely be making this weekly.
Just wanted to say thanks for this recipe. We're now making and freezing four loaves a week. Kids and parents love it. PB&J, egg and toast, avocado toast, deli sandwiches. Mmmmm
In general, when using saved discard from the refrigerator, should you let it come to room temp before beginning? Brand new to SD here. 🙂
You don't have to let it come to room temp, just use it straight from the fridge, especially if you're adding yeast x
This recipe was simply awesome, it made a gorgeous, soft and tall loaf of bread which my family absolutely enjoyed. Thanks for the recipe 😊
I made four loaves, first time ever to give one each to my tamariki (children) and they absolutely ❤️ the bread. My daughter said she will take 4 loaves 🤣
Thank you for sharing, it has helped me so much with my journey of learning how to make rewena (Māori bread). I missed my opportunity of learning from my aunties and nanas who are longer here but are guiding me from afar.
When I sunk my teeth into the bread and took my first bite, it took me but to my childhood of going to the aunties or the cousins and eating fresh bread smothered with butter and jam! Oh, how I miss those days! I can’t take you enough for sharing and now I will be able to gift this taonga (treasure) with others and hopefully they too will continue to share the joy this bread brings 😀
I can’t wait for my next adventure with bread making 😀👍🏼
Awesome sandwich bread! So easy! Soft center with good crumb. Works well every time. Mine usually needs longer to rise more like 2-3 hours just fyi for those worrying why theirs didnt rise in an hour. Thanks for the great recipe!
Made this the other day and it was amazing. I am curious to know if you can use honey instead of the Sugar. And if so how much honey in grams would you use?
So glad you loved it! Yes you can use honey instead of sugar in the sourdough discard sandwich bread recipe. I would use 20g to 40g of honey, depending on how strong flavored your honey is. Let me know how it goes 🙂 TPM xo
I tried this recipe yesterday and it turned out beautifully! I put everything in my bread machine where it mixed and did the 1st proof. Then I shaped it and put it in the pan for the 2nd proof. I will be making this one again! It made delicious toast for my neighbor and I had a stellar grilled cheese for lunch today!
DO I NEED TO MAKE ADJUSTMENSTS IF I WANT TO BAKE THIS WITH A LID ON THE PULLMAN?
This bread is worth making over and over and over…so tender! Best sandwich bread I’ve ever had! We always have a lot of discard, so we usually make a loaf a week. Go-to, every time!
Can I use this recipe and place the top of the pullman pan on before baking, or is the loaf too big for that?
I just made this bread and boy was is good. Very easy to make, soft and pillowy and my husband already said please make more. Best bread to make for a sandwich loaf. Thanks for sharing your recipe with us/ it’s the best:
Can I sub oil for the butter and also omit the sugar?
Amazing!! Always looking for new ways to use up my discard when activating my starter to get ready to bake some true sourdough loaves. This is such a genius way to do it!
First try I made a double batch as is - no adjustments or changes. They turned out wonderful, pretty well doubled out of the pan so it is a substantial loaf of bread. Today will try to make the honey and oat version. And have decided in a few weeks when I am activating the starter again I will try sprinkling some cinnamon and raisins in while rolling to go in the pan.
Thank you for such great consistent, and easy to use recipes!!
14 g of yeast correct? I am using active dry yeast and each packet only weighs 0.9 g, approximately 2 1/4 tsp, so I would need approximately 14 packets packets. If I was making two loaves of bread with this amount of flour and no starter just a normal yeast raised bread I would only need one maybe two packets the most. I couldn't imagine 14 packets of active dry yeast being needed for two loaves. Would you be able to help me please?
I've tried printing this recipe and your Sourdough Sandwich Bread recipe but every time I click on the printing link, it just opens up a new tab with the post I was on. Could the print links be set up incorrectly? Thank you!
Can rye flour be used for this recipe?
I’d like to try to make this recipe in a Pullman loaf -13 x 4 x 4 with this be a good fit thank you
This is the best bread I've ever made. I like me some sourdough, but I think I'll be makin starter just to have discard so I can keep making this instead!!
Oh my word! Thank you for this recipe!! This is the biggest loaf I have ever turned out. Amazing! Question: What are your thoughts on if I could do this as a boule instead of putting it into a loaf pan? It was like a double decker in height!
My first time making this recipe and it turned out to be the best bread I have ever made. Easy to follow recipe and method. Thanks for a great recipe!
This is a beautiful sandwich loaf. I had 227 g of discard so I reduced the recipe measurements of flour and water by 113 g each and otherwise followed the recipe exactly. The dough was supple, smooth, and elastic—nice to work with. I got a beautiful, tall rise with a fantastic oven spring. I usually make seedy, multigrain loaves with my discard (an everyday loaf which my daughter calls ‘bird bread’ -insert eyeroll) but this is a really nice white loaf that she will love. Thanks for a terrific recipe for my discard repertoire.
Hi Kate,
I’ve been on the hunt for a sourdough sandwich bread and I’m happy to report the hunt is over!! The texture is absolutely perfect, and my family and I are thrilled.
I have a question for you though - my starter is healthy and tangy, and so even using the small amount of discard there was a definite sourdough flavour - but could it be more? Could you suggest modifications I could try if I wanted to increase the amount of starter for flavour - what would I need to adjust to compensate and keep the texture of the product as good as it is now?
Thanks in advance!!
I have been making this bread weekly for serveral months now. It is so easy and delicious. I also do a cinnamon swirl version with 1 regular loaf. Kiddos and hubs love it.
Recently I have been cutting the yeast in half and letting it rise longer. Has akways worked out great!
I love this recipe! Would it work to divide the dough into two smaller loaves? Thank you for all the recipes and information you provide. You are my “go to” for all things sourdough!
Thank you, Crystal! Yes, you can divide the dough and make two loaves. 🙂
I haven’t bought bread in weeks thanks to this recipe.
So easy and tasty, my husband just loves it.
Any idea on measurements for baking this bread at high altitudes?
You could use this adjust your recipe for high altitude 🙂
Love the recipe, if only I could see it on the webpage through all the ads!
I follow all your posts, emails & use only your recipes. Tried this bread. Everything went as it should except it didn't rise much after shaping then into the pan. It easily doubled in the bowl in an hour. I hand kneaded it as i dont have a stand mixer. Any suggestions?
Can I use regular yeast instead of instant? Thank you.
yes you can use regular yeast, however you will need to proof it before you add it.
This is such a Wonderful recipie. Perfect for back to school, I bake bread but this here utilizing the sourdough DC, is perfect nothing wasted. My kids loved it and are ready to make sandwiches for lunch. NO Store brought bread, which I have not purchased in a few years to be honest. This is very easy to remember as well!
Hi
My bread keeps blowing out the sides
First time I made it it was perfect not so much anymore. I have since double the recipe. Could this cause this to happen? Is my discard to fresh ? Help
I’m not quite sure how to complete a step when using a Pullman Tin. I am very new at this so I am learning and don’t know much lol
1. When letting it rise in the tin once shaped, how do I do this in a Pullman? I let it rise but then had to push down the top of the loaf a bit when putting the lid on.
I want to bake this in my Pullman pan covered but it is currently bubbling right out the seam of the pan and I’m not sure what to do. Do I need to cut the recipe down to be able to bake covered?
Yes you'll generally need to reduce the dough weight to suit a pullman pan with the lid on 🙂
Can I shape this and leave it overnight in the fridge?
Since I discovered your recipe this has become a weekly bake for us, ours is half wholemeal and seeded with pumpkin and sunflower seeds and is delicious every time, thank you
After adding the discard, flour, and water, my dough is so tough and dense.. is this normal? I measured with the grams
I have made this twice now. Both times the bread tasted delicious but the second time, the loaf is falling apart round the edges when I cut it, it's like the crust is falling off. What we would cause this?
Can one use olive oil instead of butter. If so. How much?
Help! I put the dough after the first rise in the fridge raider for a few hours. I was hoping I could just come back and do the second rise. Was this a bad idea?
I'm a little confused by the oven directions. Do you place this in the oven as it is heating up to 350° or place it in there at 350 like you normally would when cooking?
Absolutely amazing discard bread! New to the whole sourdough thing and this was the first thing I made with 10 day old discard and I have to say it was easy and tasted absolutely amazing! Will be making this time and time again. Also will be making the roll version of these for Thanksgiving!
Can i use a normal 9x5 tin?
I've tried baking sandwich bread before only to have it disappoint. This recipe made up the prettiest and best-tasting loaf I've ever made. I am so happy to have found and tried this!!
Excellent! We've been spending over $5.00 per loaf of Dave's Killer bread and decided to give this recipe a try. I replaced the butter with olive oil, cut back a bit on the sugar and replaced ~200g of the bread flour with seeds, oatbran and whole wheat flour. It was perfect! Thank you!
This recipe turned out fantastic! I lessened the flour by 125g., and the salt by ½, but stuck to the the recipe otherwise. This is definitely a keeper!
We LOVE this recipe! It makes the most delicious bread! Although I also love turning the dough into dinner rolls. It's perfect!
Wow. This is hands down the best sandwich bread I’ve made and perfect way to use up my discard! The flavor is outstanding and fluffy texture is second to none. Thanks for sharing!
Thank you for sharing your gift! I’m a newbie and on day 10 of making a homemade starter. I’m trying this recipe out right now…so far it’s been sitting to rise over an hour and not risen one bit 🙁 Iive followed the recipe perfectly and am using fleischmanns dry active yeast and 100g of my starter. My kitchen is not cold, is it typical for it to sometimes take double the amount of time to rise? How long do I wait until I decide this one is a dud? Thanks in advance for your help!
This had turned into my go-to recipe, the family favorite!
Here in Portugal the yeast comes in 11 gram packaging, being horrible in such calculations:
What would be the amounts recalculated so that I can use a sachet of yeast per bread?
I would just use half the packet of yeast and it will be fine. If you want to recalculate the bread ingredients you'd need to use baker's percentages 🙂
I made this and it was wonderful!
I used organic all purpose flour instead of bread flour and it turned out great
A new family favorite!
Thank you!
Came across this recipe looking to use up some discard, but I don’t have bread flour. Can all-purpose unbleached flour be used with this recipe?
Any idea on why mine would’ve turned out super dense and moist? It’s not airy at all. 🙁 I don’t have a stand mixer so mixed by hand.
Super bread recipe, I tried it as needed to use some discard up and didn’t have the time to wait for sourdough bread. Nearly overproofed as house warmer than I thought so ended up with a very tall loaf well before the hour was up.
I will be using it again as one person in my house does not like the sourdough bread and this was a great compromise, I had to stop them eating it so I could use for sandwiches for lunch next day.
Beautifully textured and tasted great, also made lovely toast with butter & raspberry jam. Very happy I tried this recipe
I made this today because it was a snow day so why not? It was **ridiculously** good. I've been making artisan sourdough boules for a few years now, but this was an absolutely lovely change of pace. My husband and I sliced into the semi-cooled loaf after the kids were in bed, and it looks embarrassingly smaller than when it came out of the oven!
I'm waiting on my loaf to do a second rise.. I have no hope for it. I don't own a scale so I did conversions and I don't think it's going to turn out..never had an issue converting in the past but this loaf of dough was extremely dense. I had to add more water to the discard, flour, water mixture because it was all flourly
crumbs. The loaf barely rose on the first rise. Fingers crossed the second rise is better and it bakes ok... I have a strong feeling this is going to go to the chickens.
I made this last night with inactive starter from the fridge and just a pinch of yeast (not instant, not mixed with water). 30 g olive oil instead of butter. I kneaded by hand and let it rise n the counter for about 7 hours. It didn’t double. Degassed, shaped, into pan, and in fridge for a few hours. Baked as directed and sliced when hot so I could make my kid a sandwich for school. Despite my doubts, it’s excellent! Keeping this recipe.
First I’d like to start by saying thank you for sharing this recipe! I made it last night and it was an huge success. Perfectly soft and tasty. I had no issues at my altitude of just under 6000 feet.
My question for you, is there a way to successfully add more starter to give it more tang without compromising its texture? What would you suggest?
LOVE this recipe! Makes wonderfully fluffy and soft sandwich bread but still has the sourdough goodness from the discard. It does come out very large and tall, which is fine but a little daunting at first lol. I sometimes will place it in the fridge for an hour or so after the first rise and the cooling creates a more dense but equally as good, soft loaf.
How do I keep my tops soft. I followed the recipe and my top came out like a crust not soft like the sides and bottom. The crust gets so hard as it cools. I don’t want my bread to be crunchy. I want it to be soft like sandwich bread from a store. How do I achieve this! I’ve never been able to and I don’t know how to. Thanks for all your guides they are so helpful.
But two this I definitely suck at is my crust is never soft when I want it.. and my rolls are always biscuits or unflavored with hard tops that are like crust instead of soft pull apart bread that I want 😭
I'm giving this recipe 5 stars because I've made this loaf and variations of it a hundred times and it's always been perfect, so thank you. BUT... my last 2 loaves didn't perform in the same way, after a long first prove my dough seemed over airated and loose and was difficult to roll and reform. Once it was shaped it took ages to rise to the top of the tin and when it baked, it baked flat. What have I done wrong???
When making the honey oat variation, do you just add whole oats? Or should you blend them first
This is a big it with my family! My kids went through about 4 loaves in a week and a half!
Have you ever tried subbing shortening for the butter? I have some friends/family who are dairy free.
This bread is amazing!! I love that I can use the discard and not feel wasteful;) I was looking for a Verizon of bread that is good for my kids and that they will eat with sandwiches for lunch. This is it! They even come home and slice it with butter 😉 happy mama, happy kids! Thank you for sharing this!
First off, love this recipe! It’s simply amazing!
My question is could I use fed starter rather than discard?
I made this bread and "I love it!" This bread is so delicious. I have eaten it plain as well as made grilled cheese sandwiches with it. It's easy and so good. I will make it again.
I made as instructed but used 100g whole wheat and 400g white flour. My mixer was a failure with dough so I ended up mixing by hand and kneading it in bowl about 10 min until it looked silky. Let it rise in bowl 1 1/2 hours and then in a Pyrex bread pan for an hour. Rise was beautiful and texture spot on IMO. I was glad to use some of my discard and will attempt other discard recipes.
Just began my sourdough adventures a couple weeks ago. I’ve made yeast bread for over 30 years and said it was time to learn! Having a ball with new recipes! I made this over the weekend and my husband flipped… he loved it! So easy!!
If I want to try the honey and oat version do I still add the 20 grams of sugar along with 20 grams of honey or just the honey? Thank you!
Hi.
I am new at sourdough, but have used your recipes the most so far. Thank you!
Question for you.
When you do your nutritional information for your recipes, especially this one, what is the serving size? Or, am I missing it?
Thank you!
Fantastic bread! Started making this and stopped buying store-bought sandwich bread. My picky eaters LOVE it.
Just made 4 loaves and MY GOSH. my kiddos and I loved it! I hadn't found a good discard recipe for bread yet, or the ones I had saved were not that great but I didn't care to change it up haha.
THANK YOU!!
I see we can use regular yeast. To proof it would we just take some of the water from the recipe to proof it. What about the sugar?
Fantastic recipe! No more store bought bread for us! Thank you for this wonderful recipe! Question: Can it be sliced and enjoyed while still hot from the oven? Or does it need to cool completely like most sourdough so that it doesn't become gummy?
You'll want to let it cool first 🙂
This came out so I delicious, I think it's even better than the one from my local bakery! How do I get out to taste more sour though?
This is my first try at an actual loaf. I’m so excited that it came out! How should the bread be stored once it’s baked?
You use an 8 in pan without a lid and get the big mushroom top. I have a 14 in pan and want to use the lid for square loaves- should I keep the recipe the same or double it?
I think this is probably more of a two loaf recipe. When I made it, there’s as much coming out of the top as there was actually in the pan. 😂
I’ve make this recipe every week and it turns out great every time. Thank you so much!
I think this is my 6th loaf so far for this recipe. Loving this recipe and a good way to use my discard. Thank you and oh yeah I’ve tried few other of your recipe. Always a success. Thank you and much love from Malaysia 🇲🇾
Do I have to add the instant or regular yeast to the recipe for using your discard bread recipe? Would it just not raise enough? It seems like adding in yeast defeats the purpose of doing sourdough even discard. Thanks!
Hi there! Could this recipe be made with oil instead of butter? My son has a dairy allergy. Also, could honey be used in place of the sugar? Thanks!
Yes and yes. 🙂 You can sub oil for butter (equal amounts) and honey for the sugar (equal amounts, or to your preferred sweetness).
Made a loaf of the spread yesterday and sliced into it this morning. Was amazing! I followed the instructions, but when it came to adding the butter and the yeast and the salt, I found that it did not incorporate very easily or well. The butter was room temperature as stated in the recipe, so I was kind of on the struggle bus with this, I ended up needing it by hand to get all the butter incorporated and disperse of the yeast and salt. Wonder if you have any tips to make this easier? Would love to get to the point of making this more frequently without all my extra time to get it to pull together , thank you in advance
Have you made this bread loaf using a pullman pan with lid?
Thanks
My SIL loved this bread when I made it for them. She wants to make it but no starter. How much yeast should be used to replace the sourdough starter?
Can I let this do its final proofing in the refrigerator overnight and bake in the morning?
This bread is amazing! The only problem I have with it is it splits on the side so I don’t get a beautiful fully rounded top. I even bought the exact pans you use. It does make a hugely impressive loaf. I did add cinnamon and some raisins. Could that be the problem. Surely didn’t affect the taste!
I don’t have time or the desire to babysit artisan sourdough loaves. I make this recipe at least twice a week and my family loaves it. 😬We’ve stopped buying regular sandwich bread, and I call that a win.
It's easy to make and it is delicious! I made the Oats variation! A recipe to keep!!! So Yummy!
Made exactly as directed and this has turned out perfectly every time. My go-to sandwich loaf recipe. Thank you!
Made this bread today, followed recipe exactly and came out DELICIOUS! Definitely will be making this again and again! I thought it was a little weird to add the yeast the way the recipe calls for. I thought yeast was supposed to dissolve in a liquid first, but I decided to trust the process and I’m glad I did!
If I use active dried yeast, I understand that I will have to bloom the yeast. Recipe calls for 7 g instant yeast. Would I use 7 g of active dried yeast?
Yes, You'll use the same amount. 🙂
I'd like to make this recipe using honey rather than sugar. Would it still be the same amount for honey?
Yes, you can replace the sugar 1 for 1 with honey.
I made this last night and was really good, but the salt, sugar, and/or yeast didn’t dissolve well? It rose and had a lovely texture, other than we were crunching granular stuff. My daughter thought somebody got dirt on her slice. Recommendations?
Did you use a coarse sugar and/or salt, like cane sugar and/or sea salt?
Love this recipe! So easy to make and easy to modify. Make at least a loaf or two a week!
I am curious though if anyone's tried mini loaves? Either 1/2 or 1/4 of this recipe? Would love to make little personal loaves with it but not sure how to adjust baking time and such.
How long to knead Thermomix?
I would knead for around 3 to 4 minutes in the Thermomix but use your judgement on this as each dough will be a little different 🙂
Making this loaf for the 2d time this week. It’s just an incredibly easy and straightforward recipe!
Thank you for making it easy!
Have you ever exchanged oil for the butter?
You can absolutely do that 🙂
Do I need to cover the dough while it rises?
Yes it's best if you cover it to stop the dough drying out.
Absolutely amazing. My husband is picky and he said this is THE best bread he’s ever had - and he grew up in Europe with his mom making homemade bread. Chefs kiss!
Great bread both plain and toasted. Open, soft, moist crumb. Nice thin crust. Phenomenal oven spring of over 4". I'll use a 9x5-inch pan the next time. The only change I made to the recipe was to use 200 grams of discard, reducing the flour and water measure by 50 grams each. The dough is smooth, satiny and easy to handle.
I used cold cubed butter and Normal Active yeast in my recipe ,I just make sure to give it an extra hour during the prove and i added stretch and folds during the first hour…(4 folds at a time every 20 mins for the first hour of the prove so ((4 times)) love this bread it come out great every time.
This is an outstanding white sandwich bread. It's pillowy soft and moist with a slightly open crumb. It has phenomenal oven spring. I've made it a few times and the oven spring has been over 3" each time. The only change I make to the recipe is to use 200 grams discard, adjusting the flour and water measures accordingly. The dough weighs over 900 grams which is a lot of dough for an 8x4 pan. I now bake it in a 9x5 pan, or portion off about 130 grams for a bun when using an 8x4 pan.
This is a really great recipe. I've made it quite a few times and it's always come out beautifully. If you don't have a stand mixer, the dough can be easily made by hand (it's seem too buttery for a few minutes and then it smooths out). I do always extend the first rise by quite a but - I've never had it double in an hour, so I plan for it to take a little longer. I really appreciate this fantastic recipe, so thank you!!
Giving it a 3 so far. My bread is coming out pretty dense - great for toast, but meh for sandwiches. I'm using Active dry yeast instead of instant. I'm getting a rise, but perhaps the yeast is old (still before the expiration date). Any thoughts? Longer rise time in bowl?
If you're not using instant yeast, you might need to add the active dry yeast to the water first and allow it to bloom 🙂 This is what would be causing the issue here 🙂
Can you do this without a standup mixer?
Yes you can knead the dough by hand 🙂
I am interested in making this dairy free. What kind of oil would you suggest supplementing? At what point would you add it and how much would you add? Thank you <3
You can add the same amount of oil as you would butter (60g). You'll add it at the same time as you would add the butter (in step 2). Any oil should work. 🙂
Could you add cheese to this bread when mixing to make it a softer cheese bread instead of the golden cheese bread recipe yo have?
If you're looking for a cheese loaf, I recommend this golden sourdough cheese loaf 🙂
This is my favorite sandwich bread recipe! But does anyone have a way of adding potatoes to make it a potato bread with discard? My starter is going great, but I don’t want to make a second potato starter.
I don’t know how many times I w used this recipe. It always turns out so well. We have tried the multigrain version and love it! I make a couple of loaves of bread a week. We have used it for sandwiches, Texas Toast, French toast, breakfast casseroles, you name it. So good and so easy!
Thanks for this fantastic discard recipe. It comes out perfectly each time. This is my discard go-to recipe! I do have a question though. Might this recipe be used for making hamburger buns? I know about splitting the dough and forming the buns and rising..... Thanks for an informative web site!!!
Turned out great!
I followed the instructions to the letter. Baked in Pullman with the lid off and it turned our beautifully. It's BLT and tomato sammy season for us and this makes fantastic toast.
I doubled this recipe and used the larger full-loaf size Pullman pan (no top) and the loaf is HUGE! The mushroom top easily dwarfs the bottom that’s in the pan. How would I prevent that in the future? The recipe was super easy to follow and make, but I’d like something more uniform.
This is a great no fail recipe! I swapped the butter for olive oil and it’s amazing 🤩
Thank you for all the details! I used fresh soft white wheat and hard white wheat berries - milled and half of it sifted. Based on my 65% humidity kitchen I altered amount of flour. Looking forward to trying with fresh milled einkorn and spelt berries. Thanks so much! Angie in Alabama
Made this today and it turned out perfectly! I enjoy all of your recipes. Thank you so much!!
I've been making this bread weekly (or more!) for months now. I searched and tried a lot of bread recipes that would stay soft to replace storebought sandwich bread and this is it! Delicious plain with butter, or as sandwich bread...or anything else. I usually put some oats and honey in it, bake 35-40 minutes, and if not using within a day I'll slice and freeze it and take out slices as needed. Thanks for such a delicious and easy recipe!
Has anyone been adventurist enough to add inclusions or seasonings to this recipe?
This recipe is amazing. I make it every week for lunches. Has anyone ever tried adding inclusions or seasoning when shaping?
Does anyone know what size Pullman Pan to use for this recipe???
This recipe works best in a tin around 4 x 8 x 4 inches. This is the one Kate uses.
If kept in the fridge, how old can the discard be?
Sourdough Discard Sandwich Bread
KATE,
I LOVE this recipe. Make it all the time for a quick fix. BUT then I tried to be creative by making it a cinnamon raison bread and, while it tasted great, the consistency, well, it breaks apart. I milled Hard Red berries (added more water because it was drier and to compensate for unsoaked raisons), and made a cinnamon sugar paste that I added in blobs on top of the dough before just before I shaped/rolled it for the pan. I did not soak the raisons (another reason for adding more water) and added them during the kneading.
I know I don't know quite enough to identify what I didn't add. Can you help me?
Hi Shannon, Try this recipe instead:
https://www.pantrymama.com/sourdough-discard-cinnamon-raisin-bread/
This is the easiest bread recipe! It’s a great way to get that sourdough flavor on the table in a few hours. Husband-and-granddaughter-approved!
I accidentally used active dry yeast instead of instant yeast. Will that make any difference in this loaf?
No it won't, the only difference is that instant yeast doesn't have to be bloomed first.
Hi! Love your discard recipes I make the Dutch oven discard bread every time I make soup. With that I sub almost 1/3 of the bread flour for whole wheat and add 40-50g honey into the warm water before mixing. Can I do that here also? I also would like to do this as an overnight rise as I have most free time late evenings and early mornings. Could I add just a pinch of instant yeast instead if the 7g and rise overnight on counter instead of in the 2 hours?
I'm so glad you love all the recipes 🙂 If you're looking for a whole wheat option for this recipe you should try this whole wheat sourdough sandwich loaf 🙂
Hi Kate! Love this recipe and make it often. Can I replace the water with acid whey (from yogurt)? Will I need to make any changes to the recipe besides swapping water for whey?
You can definitely do this! It will bake a little quicker, so just watch the top that it doesn't start to burn due to the extra sugar from the acid whey 🙂
Can you put the dough in the fridge (after shaping) over night to cold proof?
Thank you
Not really with this recipe, it's more of a fast recipe. If you want to cold ferment the dough overnight, you should try this true sourdough recipe.
Hello:)
I have used new flour and new yeast but for some reason my dough is not rising at all?
I have a good bit of discard so I definitely want to try again!
Just wondering if you have an idea what I might be doing wrong?
It is 68 degrees in my house, so not the warmest but I don't think too cold.
Thanks for your help!
Are you using instant yeast? This is important in this recipe as you don't bloom the yeast before you add it. If you aren't using instant yeast this can cause an issue. I would also try to keep the dough a little warmer, that will definitely help xx
Ok so this recipes says 1 loaf and I doubled it, my loaves are HUGE! They more than tripled out of the loaf pan in the oven. Maybe I should have let the dough more than double on first prove. Definitely a surprise. We will see how the crumb turns out.
¯\_(ツ)_/¯
I’ve made this spread before and it’s delicious. So when I made it today, I had to go to the store. It was longer Then I thought I would be going and Rose pretty high out the pan. Do you think it’ll be still good ?
I would re-shape it and put it back in the tin. Because you're using commercial yeast, it will rise again.
The exterior is gorgeous but the inside is dense, almost doughy. If I baked it longer I'm afraid the top would be too brown. Followed recipe exactly. What happened?
This indicates under fermentation, or in this case, under proofing. You need to let the dough proof for longer before baking 🙂
Amazing! Fail proof. I love the different variations you have. This is a recipe I will keep forever. I make it weekly! Thank you so much.
Could you do an overnight or all day ferment with this? I know it uses yeast but to acquire a little more of the fermentation benefits I was wondering if anyone had ever done it.
I don't recommend this as the commercial yeast will over ferment. If you are wanting a true sourdough loaf, then check out this sourdough sandwich loaf that uses active starter 🙂
Hey, sorry if I've just not spotted this in the recipe notes but do you cover the loaf once it is shaped and into the bread tin? If so, what are you using as whatever I use gets stuck to the top of my dough...so just wondering if you have to cover it 🙈!! Thank you X p.s. amazing recipie!!
I'm so glad you love the recipe. We use an elastic food cover (it's a bit like a shower cap). I put it on the tin and then pull it up like a tent so that the dough doesn't touch it. You can also rub the top of the loaf with a little olive oil to make sure that it doesn't stick if the cover collapses.
What kind of instant yeast do you use?
Kate uses a brand called Lowan Whole Food's Instant Yeast.
How many sandwich slices do you get from one loaf using this recipe?
It really depends on the loaf pan you use and how thickly you slice them 🙂 But around 12 I would say - I've honestly never counted!
I started to knead the dough in my kitchen aide but don't think it is powerful enough so I kneaded it by hand for quite a while but I never got that smooth silky look. I am letting it rise now. Can someone tell me what I may have done wrong? I followed recipe exactly as posted. Thanks
I have been a baking Xmas bonanza! Thanks to your recipe, I have made SO much bread that actually my kids say is better than the store stuff! Thank you!
I absolutely love this recipe! A friend gave it to me, and it’s been our favorite since! I made enough for four loaves, not realizing the time. Is it ok to put the unused dough in the fridge and use it in the morning?
We love to hear that! Yes, you should be able to bake unused dough in the morning. Just bring to room temperature first. 🙂
Love this recipe! Was wondering if anyone had ever doubled the recipe and frozen the dough?
Surely adding instant yeast defeats the purpose as it’s no longer sourdough??
This is a sourdough discard recipe so adding yeast is perfectly fine. If you don't want to add yeast, you could use active starter instead 🙂
Love this recipe! Do you have a discard honey wheat recipe?
You can use this whole wheat discard recipe and sub honey for the sugar.
I just made your sourdough discard sandwich bread and it is wonderful - large loaf that JUST fits in my bread slicer and my toaster. Great flavor and great crust.
I am just starting sourdough baking in a dutch oven and working on perfecting the technique. I am a bread baker from way back (decades and decades actually) and am enjoying experimenting with this. Love your website, Donna
I made this today and it is so good! I left mine in the oven for 50 minutes and it worked perfect for me. It’s a perfect neutral-tasting sandwich bread and the first recipe I’ve tried that MIGHT just replace store bought bread!
This is my family absolute favorite sandwich bread. Make it weekly.
Recipe worked perfectly for me today!
As a relatively new sourdough baker (will I ever become proficient enough to think in anything other than a newbie!) I an grateful to you for all your wonderful instructions and tips.
I prefer not to add sugar in my cooking (honey on occasion). Can I omit the sugar in this recipe?
Yes you can omit the sugar if you prefer 🙂
My dough is still runny and not taking shape. What is wrong with it?
This is a lower hydration dough so it definitely shouldn't be runny at all. Are you sure you measured the flour and water correctly?
Thank you for your recipe
Just tasted it, my favorite. Do you have the Thermomix version, please?
So glad you love it! Would you like me to adapt the recipe for the Thermomix?
So excited about this recipe! I'm new to sourdough and bread baking. My first attempt at this recipe turned out great!
I mistakenly used active yeast instead of instant. Is the bread salvageable? It’s not rising and the yeast is visible in the dough. Thanks !
This recipe is written for instant yeast because active yeast needs to be bloomed first 🙂 You could try and leave it to see if the yeast activates 🙂
Would this recipe work in a bread machine?
You can use this sourdough discard sandwich bread recipe designed for a bread machine instead if you like 🙂
Is there a recipe somewhere for this bread with conversion amounts? I struggled😆
I only bake in grams - you can read about why this is the best way to bake here 🙂
A scale is one of the best tools in your kitchen. You can buy one for under $20 either from Walmart or Amazon. It’s actually easier to use grams rather than ounces. Not only is it easier if you wantto divide measurements but also it’s extremely precise measuring ingredients with a scale.
I do not have quick rise yeast, can regular yeast be used if bloomed in in the water prior to adding to the sourdough discard?
Yes you can do this 🙂
Is this the same recipe that I saw in your video where you roll the dough into 4 balls and let them rise in the loaf pan?
I used your recipe today to bake my first ever sourdough discard sandwich bread and just wow ! It tastes and looks incredible …
I couldn’t find my dough hook so had to knead by hand and definitely had a wobble when I added the butter, sugar, salt and yeast after the autolayse and it just didn’t seem to be coming together… but I had doubled the recipe and there was a kilo of bread flour in there so I wasn’t giving up and after about 20mins of very physical kneading and stretching by hand, I had the loveliest dough that rose beautifully, baked perfectly and cut so so well. It took all of my will power to leave it half the day to cool completely but oh my, I am glad that I did!
Thank you sincerely for taking the time to share your recipe, I am trying to make the move from shop bought white sandwich bread and this does the job perfectly. Now to just eat a little and not the whole two loaves in one sitting !
Haha! Not eating everything at once is always the hard part. I'm so glad you stuck with it and have a delicious loaf! Thank you so much for taking time to come back and comment 🙂
Love this bread! I’ve made it so many times!
We love to hear that, Jaime! 🙂
I’ve made this loaf several times; it’s a favorite. Today’s loaf was even better. I usually use bread flour but all I had was AP and it was delicious.
I’m going to double the recipe next time and 🙏🏼 it turns out well
Can you make this with active starter instead of instant yeast? If so, would all the steps be the same except longer to bulk ferment? Also if so, how much active starter would you use?
Another fan of this recipe. Wonder if there's a reason why the sugar and salt aren't dissolved in the water when first mixing, then adding the yeast and butter/oil later?
This loaf of bread is perfect. It's our favorite for toasting! It's also very forgiving. I like to cover the discard, flour and water overnight so it's a bit bubbly when I mix the rest. I've also taken the completed dough and stuck it in the fridge for 24 hour, pulled it out and baked it. Great results! Thanks for sharing your recipe 😊
The dough was extremely hydrated. Of course, he rose slightly and gooey inside.
This bread is wonderful! I make it with half whole wheat and half bread, flour and use the honey oat variation. I also have made the exact same bread but with active sourdough starter and no yeast it comes out so rich tasting with. Active starter!
Love reading your posts.
Great helpful easy to understand advice .
I would like to know the reason for adding honey to the recipe for sourdough sandwich bread. I’m new to this and I have omitted the sugar content. I’m I missing something?
Thank you.
Verina
The sweetener is for flavor in this recipe. The recipe is made with sugar, but you can substitute with honey, or omit if you would like. But I highly recommend keeping a sweetener. 🙂
I absolutely LOVE this loaf!!! It has become my staple. As much as I enjoy a traditional sourdough loaf, I truly crave this one. So easy to make and using my KitchenAid mixer is a huge bonus. It is truly perfect for breakfast, lunch or dinner. It comes out beautifully every single time.
Can you give me standard ingredients amounts? Ie teas. Cups etc. I don’t have a clue how much a g is. Thank you.
Love this recipe and have tried several flour mixes with good results. One 'problem' I do have is that the loaf always reduces in height after about 10 minutes baking, having gone in the oven looking great. The results are always light with nice texture and flavour(s) but it's a little disappointing that I don't get any oven rise (or maintain the initial height). Any suggestions on what I'm doing wrong please?
I'm glad you enjoy the recipe 🙂 This sounds like the dough is over proofed, I would try to bake it earlier than you have been as dough that is properly proofed will not collapse like that. And if the dough is still light with a nice texture, then it's not under proofed. Give that a try and let me know how you go 🙂
I love this recipe! I made two loaves at the same time every other week for over a year and have just got back into it! I slice by hand and then freeze the second loaf and sometimes half of the first loaf too for later in the week. It freezes amazingly. I don’t have a mixer yet but I use a hand whisk with the dough hooks or have made it by hand a couple of times when necessary and it’s turned out just as perfect. I find the time for it to grow takes much longer in my house but make them on days when I’m at home and can keep checking it and moving to the pan when neccessary! Would love to try with additions next!! Thanks for a great recipe!
Thankyou for the awesome recipe will try it today. I’m new in the sourdough world
Regarding the nutrition information is that for the entire loaf of bread?
Yes, the entire loaf 🙂
Absolutely the best! I have made this several times now and it is delicious. No more commercial bread for this house. Thank you Kate!
OMG, this is simply amazing and is my new go-to! Pillow soft inside, perfect crust on the outside. I can’t wait to share with family and friends!
If you don’t have a scale, make the investment, you won’t regret it!
Thank you for sharing such an amazing recipe!
Amazing bread and so easy to make.
Love this recipe! Made it the other night! Instead of baking and freezing a loaf, could you freeze the dough at some point?!
I’ve made this recipe several times and it is officially my go-to sandwich bread recipe! The first time I made it in one pan but it grew quite a lot and our family isn’t a fan of the bread “mushrooming” over the top of the pan. It’s just harder to fit in a sandwich bag! So the next time I made it, I split it into two loaves and it was perfection! They were still big, beautiful loaves, they were just a more uniform shape. I’ve had a loaf last almost a week and it was just as soft and perfect as it was the day it was baked! It freezes beautifully, as well! This is an awesome recipe!
I made this bread and it’s so so good it didn’t disappoint
Absolutely delicious bread and it smells amazing when it's baking! Love this as a use for my discard. Thank you so much for the recipe!
I’d like to do a caramelized onion loaf. Is there a way to do this? How much would you add to the loaf to make it happen?
That sounds delicious, Kellie! I'm not sure of a simple way to do that without some recipe development, but I'll pass the idea along to Kate. 🙂
Looking for a recipe that I can make using oat flour due to medical condition/ allergies and oat flour is one of the few safe flours... any suggestions? This sounds like a good recipe
I'm sorry, I haven't tried this with oat flour.
Have you tried this in a bread machine on dough cycle?
Yes, you can make this loaf in a bread machine using these instructions.
I was wondering if we could add caramelized onions to this recipe. If so, when would it be added and how many grams should be added?
Super soft and fluffy, great flavor, soft crust, coated mine with oats and it was beautiful
Fantastic recipe. I change the add ins and flours as the spirit moves me. Always turn out beautifully.
Made 2 loaves today and this is the best ever!!!
Love love love this recipe it’s my kiddos favorite. They wanted me to make it in miniature bread pans so they could have their own. How would I adjust the temp and time?
Great idea! Use the same temperature, but start with 20 minutes and check on them. 🙂
Can I use olive oil instead of butter? Do I use the same quantity?
You can. You'll use the same amount of olive oil as you would butter. 🙂
I’ve been experimenting with freezing the dough after the shaping and then thawing for the second rise to bake. I’ve had some success, but I haven’t nailed it yet. I’ve thought about parking for maybe 10-15 minutes, freezing, and then baking from frozen the rest of the way. Do you have any suggestions for that? I’m thinking I’d bake on 350 for another 15-20 minutes?
Hi there! This is a 50% hydration loaf. If I add more water will it make it lighter and fluffier? I like to add seeds, so a higher hydration would be better. Thank you!
Hi Jacki, For a loaf with seeds, try this recipe. 🙂
When making the Honey & Oat Sandwich Loaf, is the honey added in addition to the sugar or do you leave the sugar out? Thank you!!
When making the Honey & Oat Sandwich Loaf, is the honey added in addition to the sugar or do you leave the sugar out? Thank you!!
The honey is added in addition to the sugar. 🙂
This is an all time favorite… I need advice on refrigerating the dough (when made late at night) and freezing loaves, how to defrost, etc…
Love that, Ashley! Not sure if the dough will freeze okay. We usually bake before freezing, but some readers have had success refrigerating the dough overnight.
My boys asked for bread at 3pm so I needed something fast.
This was super easy and turned out great. I did bake in a 13” Pullman pan with the lid on and it worked.
This recipe turned out amazing! It’s my first attempt at a sandwich loaf, and I’m so amazed that I made this absolutely delicious bread! I don’t have a stand mixer so I kneaded by hand for about 8 minutes which I found very easy. If you think it feels greasy and wrong, just keep going, it comes together beautifully if you keep working it. The top started to get prematurely dark brown at about 20 minutes so I just tented it with foil, all good. The crumb is perfect, soft and airy and it tastes SO GOOD I hope I don’t eat the whole loaf in one sitting 🙂
So glad you loved this one! Thank you so much for your review and tips. 🙂
My dough isn’t doubling, or rising at all. This recipe was just strange to me, as the yeast goes in dry, and not dissolved in the water? I have never followed a bread recipe whereas the yeast was ‘activated’, but I am new to sourdough and that process.
You can do this with instant yeast because it doesn't have to be bloomed first, it can be tossed into the dough and it will work. If you're not using instant yeast, you will need to bloom it first, so you would add it to the water instead 🙂
Best loaf of bread I ever made! It was soft and delicious, raised beautifully tall, and it doesn't take all day. If you've made rustic styles and just want a traditional white loaf for sandwiches, this is it. Just for fun, I used my lame and slashed the loaf down the center before baking. That made the slices have an interesting shape, like Mickey Mouse ears on top.
Can I use more sourdough discard, and then not use the instant yeast?
Unfortunately, no, this isn't how sourdough works. However, you could swap out the discard for active sourdough starter and then omit the yeast if you want to.
Oh, I love love this bread. It's lovely, slightly crusty on the outside and soft and fluffy inside. It's great with anything, whether it's a PB&J sandwich or any type of sandwich. It will be my go-to recipe from now on. Thank you for this wonderful recipe.
A PB & J on sourdough is hard to beat. Thank you so much for your review, Rowena. We're so glad you enjoy this one. 🙂
If we wanted to sub the sugar for honey, what adjustments would you make?
Hi Hales, You can sub honey for sugar 1:1 without any other adjustments. 🙂
Hi!
I really like this recipe and it’s been thorough enjoyed by my family. But every time I bake them one of the loaves always tears on top or on the side.
Is there something I’m doing wrong in the process? Am I tightening it too much when I shape it? Underkneading?
Thank you!
If the dough is tearing in the oven this is an under fermentation issue. Allow your dough to proof a bit longer before placing it in the oven. You could also score the top of the loaf to control where it's opening too 🙂
I am going to try this. FYI, you should have an alias of "Queen of Sourdough"
Haha! Love that, Wayne!
I have lots of discard and NEEDED to bake something the other night so I looked online and found this recipe and tried it. I used half and half whole wheat and bread flour and used my einkorn discard and so was very curious as to how this would taste. I have to say it is DELICIOUS! It baked nice and high and the crumb is soft yet tight and it has a beautiful sweet flavor. Next time I will half the sweetener and maybe add oats as well. Also, I didn't notice it said instant yeast and just mixed my Active Dry yeast in with the honey and butter and salt and it worked just fine. In fact I was surprised how high the loaf was baking when I peaked at it. This is definitely a keeper - and I'm glad because I'm loathe to throw out too much discard. The most recent ones are my insurance policy in case in case I mess up the starters (which happened just recently). I love sourdough baking!
We love to hear that. Thank you for your review, Mary!
I already commented but suggest you put your newest comments first. This is a long list of compliments but the top ones are quite old - from 2020.
THE LOAF I'VE BEEN SEARCHING FOR
Easily the best sandwich bread I have ever made! Lasted the week, fresh and soft, for sandwiches and toast. Made in a Corningware loaf pan and yielded a huge loaf like the one depicted in the recipe. I scored the loaf and put in a 375 f oven for 10 min, spritzing the sides of the oven. Spritzed again after a few minutes and again at the 10 min mark then reduced heat to 350 and baked for 30-35 min more. Perfection indeed. I've been looking for the recipe to replace store bought sandwich bread and this is it! Thank you !
This really does make a very nice dough and loaf.
Thanks for the recipe, I was running out of things I want to use discard in.
Thanks, Carolyn. So glad you enjoyed it. 🙂
Wow! Best sandwich loaf recipe! I made a double batch and I'm glad I did! I've tried probably 10 different recipes and this one takes the cake! I did smother the top with butter when I pulled it out to make the top soft. So so good!!
So glad you enjoy this one, Eve. Thank you so much for your review. 🙂
Best bread I’ve baked in a long time. Thank you❤️
We love hearing that so much. Thank you, Theresa!
I know I've already reviewed this recipe, and found it wonderful, but Oh My Gosh, croutons and breadcrumbs from the Everyday Discard Sandwich Bread are great! For croutons (unseasoned) I cubed up bread (approx 1") that was about to get tossed, baked at 325° for 15 -18 minutes (or until they get browned up and crispy). Once cooled, if you find they're not crispy enough stick them back into the oven for a while. For breadcrumbs I just whizzed up the croutons in the food processor. I'm looking forward to using the breadcrumbs in my meatballs tonight!
Thanks for a great and adaptable recipe!
That sounds delicious! Thank you for sharing with us, Lisa! 🙂
This is a fantastic and easy recipe! I sub about 100g whole wheat flour and honey instead of sugar and it turns out magnificent! The kids are happy with "real" sourdough too, but this is just such an awesome wonderbread adjacent recipe for non artisanal pb+j and tuna fish 😂
Thank you!
Ha! So glad you enjoy this one. It's a great all around bread. 🙂
Hi, is this one loaf? And I’m assuming the water is to be warm ? Thank you I’m in the middle of the dough rising !!!
Yes this is one loaf. You can use warm water or cold water - but if using cold water, the dough will take a lot longer to rise.
Can't wait to try this! I have a huge amount of discard and was looking for ways to use it. This will be perfect. Wish me luck!!!
I followed your recipe, I used bread flour, and the dough became a huge, hard ball, very dry, it was impossible to add the rest of ingredients... to the trash😒
It sounds like the bread flour absorbed a lot more water so adding more water would have fixed this issue. Not all flour is the same, so sometimes you have to adjust things to account for different batches of flour 🙂
Hi! I baked this today but the sides and bottom of the loaf are pale although fully baked. I baked at the 2nd lowest rack as I'm afraid it will rise and hit the roof of the oven. Thanks
If you want to brown up the sides and bottom a little more, you can take it out of the loaf pan at the end of baking and pop it back into the oven for a few minutes. The sides and bottom will often stay pale because they are covered by the loaf pan.
I know this is an old post but I just made this today and it’s fabulous! But my mom prefers to make old fashioned sourdough without the sugar. Can the sugars be omitted in this recipe or is it needed since yeast also is added?
You can omit the sugar if you prefer, yes.
Can you use a bread machine to make this?
This is the recipe I use for my bread machine - Sourdough Discard Bread Machine Recipe - Using Bread Machine Start to Finish
I love this recipe! Thank you for sharing! ❤️ Have you ever frozen the dough and made a loaf later? 🤔 Any tips? Thanks
So glad you love this recipe! I haven't frozen the dough for this one, but it's worth a try! Let me know how it goes if you do it 🙂
This is now my go to sandwich bread and a great use for my discard. I reduced the ingredients to 80% of the original recipe since my loaf pan is a bit smaller and I didn't like the huge shroom head ;-). Recently I've been making pretzels using true lye water and tried brushing the top of the loaf with lye just before putting in the oven. Makes a beautiful dark upper crust with a hint of pretzel taste. I next tried dusting pretzel salt on top. It was good at first but after a day the salt absorbed water and made the crust soggy. Had to try it though.
I don't have a mixer. Can I do this by hand?
Yes you can mix this dough by hand 🙂
Delicious bread. I am hoping my family like it so we can stop buying store bought bread. I added extra salt....probably will back off on that and try 35 minutes on baking. So glad I decided to do 40 minutes and not 45. Loving your recipes.